Crispy Air Fryer Carrots & Potatoes – Easy Sunday Side!
Tired after a long day? These crispy air fryer carrots and potatoes are quick, easy, and ready in under 20 minutes. Crunchy on the outside, soft on the inside perfect for busy weeknights or meal prep with almost no cleanup!
Equipment
- airfryer
- Mixing Bowl
- Tongs or spatula
Ingredients
- 2 medium carrots peeled or unpeeled, cut into 1-inch pieces
- 2 medium baby/red potatoes washed, skin on, cubed into 1-inch pieces
- 1 tbsp olive oil or cooking spray
- ½ tsp garlic powder
- ½ tsp dried parsley or Italian herbs
- ¼ tsp smoked paprika or regular
- Salt & black pepper to taste
- Optional garnish: fresh parsley lemon zest, tahini drizzle
Instructions
- Prep Your Veggies: Rinse and chop carrots and potatoes into evenly sized 1-inch pieces for uniform cooking. Pat them dry thoroughly to avoid sogginess.
- Season Well: In a mixing bowl, toss the veggies with olive oil and all spices until evenly coated.
- Preheat and Load Air Fryer: Preheat your air fryer to 380°F (193°C) for 3 minutes.Place the carrots and potatoes in a single layer in the basket—cook in batches if necessary to avoid overcrowding.
- Air Fry to Crispy Perfection: Cook for 10 minutes, shake the basket, then continue for 6–10 more minutes until golden brown and fork-tender.
- Serve Hot: Remove and adjust seasoning if needed. Garnish with lemon zest or parsley. Serve immediately!
Notes
Tips for Best Results
- Dry your veggies before oiling—moisture ruins crisp.
- Don’t overcrowd the basket. Air circulation = crispiness.
- For softer insides, lower heat to 360°F and cook a bit longer.
- Pair with grilled chicken, baked salmon, tofu, or add to grain bowls.
- Leftovers? Reheat in the air fryer at 350°F for 4 to 5 minutes.
- Store in airtight container in fridge for up to 3 days.
- Freeze for up to 1 month. Reheat directly in air fryer.